Analysis on Microbial Flora Changes During Processing and Storage of Spiced Goose Based on Pcr-Dgge Combined with Conventional Microbial Culture Methods

Xing Li,Xiuqiong Ou,Huadong Xie,Rui Li,Xiaochun Zhang,Lijun Bu,Shaohong Jing,Zhengze Zhong,T Coenye,H Huang

doi:10.1051/e3sconf/202014501018

Abstract

During the processing and storage process of spiced goose, samples were collected from raw goose meat (R0), spiced goose meat cooled for 2 hours (2h) and spiced goose meat stored for 1day (1d), 3 days (3d) and 5 days (5d). Microbial flora changes in spiced goose during the processing and storage process were analyzed by conventional microbial culture methods, polymerase chain reaction and denaturing gradient gel electrophoresis (PCR-DGGE). The results indicated that more abundant microbial diversity was determined in goose meat through PCR-DGGE technology than conventional microbial culture methods. According to the PCR-DGGE results, the dominant bacteria in R0 and 2h were Aeromonas and Acinetobacter. On 1d, the dominant bacteria also included Weissella and Enterobacter, and on 3d, Aeromonas was no longer dominant. The dominant bacteria became Weissella, Enterococcus and Staphylococcus on 5d.

Highlights

Rongchang Spiced White Goose is a geographical indication product of Rongchang District in Chongqing
3.1 Microbial flora changes of spiced goose during processing and storage analyzed by conventional microbial culture method
Since the temperature was kept at about 100 °C for 1 h during the stewing process and most of the microorganisms in the raw goose meat were killed, no colonies were detected in spiced goose meat after it was cooled for 2h (2 h)

Summary

Introduction

Rongchang Spiced White Goose is a geographical indication product of Rongchang District in Chongqing. The daily consumption of spiced goose in Rongchang District is 8000-10000. Endogenous and exogenous microbial contamination occurs during slaughtering of geese, cleaning of raw goose meat and cooling process of spiced goose, resulting in the existence of certain microorganisms in the processed spiced goose products. The initial microorganisms will result in decay and deterioration of spiced goose during processing and storage and have the worry of food security. Studying changes in the microbial flora during the processing and storage of spiced goose is helpful to understand the pollution source of initial microorganisms and the microbial community of spiced goose meat, and provide a theoretical basis for prolonging the expiration date of spiced goose

Methods

Results

Conclusion